Six ounces of cheese to three pounds of potatoes doesn't sound "extremely cheesy" to me. buttering the foil in order to prevent sticking is a genius hack in my book! Sayonara to deliciously cheesy tops sticking to foil.
I'm not a big fan of Cayenne, but used it anyway and was rewarded with a curiously pleasant warm after-bite (not to be confused with a punch of peppery heat). I made due with Yukon golds on hand, and even though they were mandolin-sliced too thin - which I will adjust next time - the finished dish still looked intentional because of the uniform slices. (Hence the star deduction.) Outside of that, this is a straightforward and easy recipe. So although the desired result was achieved sans any shatter, that was my last run testing fate with a broiler & Pyrex. SAFETY ALERT: I threw caution to the wind and followed the instruction to put the Pyrex under the broiler which in the world of Pyrex is a HUGE SAFETY NO-NO. This recipe delivers a deeply satisfying bite that joins the ranks of the totally-worth-it-calorie-splurge slides to whip up at least once in a while and/or for company! Rather than the (((3 ounces))) of each cheese listed in the ingredients, I opted for "you should have 1 cup packed of each" in the actual directions = omg. Using your hands, push both rows of potatoes gently toward the top edge (twelve o’clock) of the dish until they slide up the sides toward the rim, and are eventually perched on their outer edges at a steep diagonal and fit snugly into the pan. Repeat with another row beneath the first one, arranging so second row overlaps halfway over first row. It’s okay if the potato slices are lying flat at this point. Arrange potato slices in a row in dish, overlapping by about two thirds, to extend in a straight line from ten o’clock to two o’clock (don’t worry about the onions some will stick to potatoes and come along for the ride, and some won’t).
Place pie dish in front of you and imagine that it is the face of a clock. cayenne pepper and season with freshly ground black pepper toss to combine and coat potatoes and onions with seasonings. Very thinly slice ½ large yellow onion crosswise into half-moons, then add to bowl with potatoes. Using a sharp chef’s knife (or a mandoline if you have one), slice potatoes crosswise into ¼"-thick rounds, transferring to a large bowl as you go. russet potatoes (about 6 medium), then peel. Place in a medium bowl, gently toss to combine, and set aside. Gruyère on the large holes of a box grater (you should have 1 cup packed of each). Place a rack in upper third of oven preheat to 400°. Line a large rimmed baking sheet with another sheet of foil. Butter one side of a large (12x12") square of foil with room-temperature unsalted butter.
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